Junior Sous Chef

SUMMARY:
Assists the Sous Chef in daily kitchen operations, supervises staff, and ensures high food quality.

POSITION INFO:

Job Overview:

The role of the Junior Sous Chef is to assist the Executive Chef in the day-to-day running of the kitchen, overseeing the preparation and cooking of food. As a key member of the team, the Junior Sous Chef will be responsible for ensuring the smooth operation of the kitchen and maintaining high standards of food quality and presentation.

Duties and Responsibilities:

Back of House Operations / Kitchen

• Oversee and manage all aspects of kitchen operations, including food preparation, cooking, and plating
• Ensure all chef des parties are familiar with daily requirements and tasks
• Supervise and train junior kitchen staff to perform their duties correctly
• Assist the Executive Chef in menu planning, food costing, and inventory management

Management

• Deputise in the Head Chef/Executive Chef's absence
• Support the Executive Chef in developing and implementing kitchen policies and procedures
• Work collaboratively with the management team to achieve business goals and targets

Learning and Development

• Provide on-the-job training to kitchen staff to help them develop their skills and knowledge
• Stay up-to-date with cooking trends and best practises to enhance culinary offerings
• Encourage and support the learning and development of junior kitchen staff

Customer Service

• Ensure the quality of services in accordance with company standards
• Maintain a guest-oriented and service-minded approach in all interactions
• Resolve any customer complaints or issues in a timely and effective manner

Experience, and Competencies

• Proven experience in kitchen and food management
• Working knowledge of various computer software programmes, including MS Office, restaurant management software, and POS systems
• Strong understanding of food safety and sanitation regulations
• Ability to spot and resolve problems efficiently
• Excellent delegation skills and the ability to manage multiple tasks
• Effective communication and leadership skills
• Up-to-date with food and beverage trends and best practises
• Strong financial management skills
• Guest-oriented and service-minded

Education:

• Culinary school diploma or degree in Food Service Management or related field